THAI CHICKEN AND SHRIMP ZOODLE SALAD ENJOY DAN:

THAI CHICKEN AND SHRIMP ZOODLE SALAD by CHEF DAN:

Serves 6

INGREDIENTS:
2 tablespoon EACH lime juice, fish sauce & Mae Ploy sweet chili sauce

1 tablespoon coconut oil

1 tablespoon Blue Agave

8 cherry tomatoes, halved

1 English cucumber, zoodled with a veggetti spiral peeler

1 zucchini zoodled with a veggetti spiral peeler

 12 shrimp, cooked, peeled and deveined

1-1/2-cups cooked chicken

1-1/2-cups beans sprouts

1/2-cup EACH fresh mint, and fresh cilantro

1 shallot, thinly sliced

1 jalapeno, sliced into rings

2 tablespoons dry toasted peanuts

1 lime cut into wedges

DIRECTIONS:

1.   Whisk the first 5 dressing ingredients together in bowl to blend.

2.   Place cucumber & zucchini zoddles in another bowl.

3.   Cut zoodles into 4-inch lengths.

4.   Transfer to bowl with dressing.

5.   Add tomatoes, all reaming ingredients except peanuts and lime wedges.

6.   Toss to coat.

7.   Top with peanuts and lime wedges.

ENJOY DAN:                                       BON-APPETITE!!